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Vegan pesto in a glass jar on a wooden cutting board

Vegan Kale Pesto

Learn how to make Vegan Kale Pesto in minutes, a delicious and nutritious sauce that tastes even better than the classic basil pesto version. This vegan version is so easy to make in a food processor and so versatile
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Course: Appetizer
Cuisine: American
Keyword: kale pesto, pesto
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 6 People
Calories: 157kcal

Equipment

Ingredients

  • 1 cup kale stems removed and roughly chopped
  • 1 cup basil leaves
  • ½ cup walnuts
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons nutritional yeast flakes
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • ½ teaspoon sea salt

Instructions

  • Place all the ingredients in a food processor except the olive oil, and process until a paste is formed. Stop the food processor and scrape down the sides.
  • Continue to process; slowly drizzle olive oil. Taste the pesto to ensure it has enough salt; add more if needed. Also, if your pesto is too dry, add extra olive oil.
  • Scoop the pesto into a container with a tight-fitting lid and store in the refrigerator for about 3 days.

Nutrition

Calories: 157kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 196mg | Potassium: 123mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 563IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg